RE: [CH] Pisa oil - fresh chiles?
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Fri, 20 Aug 1999 11:36:38 -0700
Sure - a popular "Southern" way to spice up vinegar is to put tobasco
peppers in vinegar, let steep a while & shake it over your 'greens' - SO -
just make a cut if you want them stronger, otherwise, leave them whole and
put them in your oil (you may want to heat the oil, add the peppers, let
cool & enjoy
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com>
Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com <mailto:srund@svl.ems.lmco.com> LMnet:
8-326-5432
Pager: 408-539-5146 web:
http://webpager.lmms.lmco.com/perl/mtrocall.cgi
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[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
----------
From: Jan DOUMEN[SMTP:jan.doumen@skynet.be]
Sent: Friday, August 20, 1999 10:59 AM
To: chile-heads@globalgarden.com
Subject: [CH] Pisa oil - fresh chiles?
Hi,
I usually make pisa oil with dried chiles, but seing
all the wonderfull colors of the fresh chiles, I'm
wondering it is actually possible to use them non
dried.
Greetings,
--
Jan DOUMEN
Quelque chose de plus beau encore qu'une
belle chose est la ruine d'une belle chose
(Puvis de Chavanne)